Melt 1 tablespoon butter in a small skillet over medium heat. Add pecans, 1 teaspoon brown sugar, and flaky salt. Stir constantly for 5 minutes until fragrant and lightly glazed. Spread on parchment and cool completely.

In a small saucepan over medium heat, melt 2 tablespoons butter and cook, swirling often, until the milk solids turn golden brown and smell nutty, about 4 minutes. Remove from heat.

Whisk brown sugar and sea salt into the browned butter until dissolved. Whisk in cream cheese until smooth.

Gradually whisk in whole milk, heavy cream, and vanilla. Whisk vigorously for 30 seconds until fully emulsified.

Pour into a Ninja Creami pint container, staying below the max fill line. Cover and freeze on a level surface for 24 hours.

Remove the lid, install the pint in the outer bowl, and run the ICE CREAM setting.

Add 1–2 tablespoons milk and run RE-SPIN until smooth and creamy. Repeat if needed.

Create a well in the center, add the cooled pecans, and run the MIX-IN setting.

Serve immediately for soft-serve texture, or freeze 15–20 minutes for a firmer scoop.